BAKED HALIBUT WITH STUFFING
(Boston Cooking-School Cook Book, 1896)
Clean a four-pound haddock, sprinkle with salt inside and out, stuff and sew. Cut five diagonal gashes on each side of backbone and insert narrow strips of fat salt pork, having gashes on one side come between gashes on other side. Shape with skewers in form of letter S, and fasten skewers with small twine. Place on greased fish-sheet in a dripping-pan, sprinkle with salt and pepper, brush over with melted butter, dredge with flour, and place around fish small pieces of fat salt pork. Bake one hour in hot oven, basting as soon as fat is tried out, and continue basting every ten minutes. Serve with Drawn Butter, Egg or Hollandaise Sauce.
Fish Stuffing I.
1/2 cup cracker crumbs.
1/2 cup stale bread crumbs.
1/4 cup melted butter.
1/4 teaspoon salt.
1/8 teaspoon pepper.
Few drops onion juice.
1/4 cup hot water.
Mix ingredients in order given.
Fish Stuffing II.
1 cup cracker crumbs.
1/4 cup melted butter.
1/4 teaspoon salt.
1/8 teaspoon pepper.
Few drops onion juice.
1 teaspoon Parsley, finely chopped
1 teaspoon Capers, finely chopped
1 teaspoon Pickles, finely chopped
Mix ingredients in order given. This makes a dry, crumbly stuffing.
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